This Xinjiang specialty can be found practically all over China.  It's a mutton-kabob seasoned with cumin and ground red pepper. Rumor has it that if you find a real Uygur making them they taste a lot better. They cost from 0.50-1.00 RMB per skewer.

Historically, people in northeast China have only had a supply of potatoes, turnips and Chinese cabbage in winter. In order to have enough vegetables to consume in the winter, they preserved their vegetables in autumn. This is why each family made jars of pickled Chinese cabbbage for consumption in winter and early spring.

In order to make pickled Chinese cabbage (suan cai), Chinese cabbage is placed outside in the open air for two or three days before being placed in jars. Each layer of Chinese cabbage is spread with a little salt, and a rock is placed on the top layer.  Water is added until the Chinese cabbage is covered. Pickled Chinese cabbage will be ready to eat after about one month. Today, northeast China enjoys a steady supply of vegetables even in the winter months and Chinese cabbage is sold at the affordable rate of one yuan per kilogram. However, many local people still prefer to make pickled Chinese cabbage themselves.

There are many ways to eat pickled Chinese cabbage: Fried sliced pickled Chinese cabbage with sliced meat; Stewed pickled Chinese cabbage with meat; Chinese ravioli stuffed with pickled Chinese cabbage and minced pork or beef.

Around universities and other high-volume traffic areas a variety of fast foods for a quick lunch can be found. Along with the normal street foods there are the “rolling cafeterias”. Self-serve rice boxes, made-to-order fried rice or noodles, all kinds of deep fried things, and a kind of chopped-beef sandwich all come rolling up via modified three wheeled carts to take advantage of the lunch rush. Most things are 2-3 RMB with the nicer rice boxes as high as 5 RMB.

This well-known Tianjin street food can be found in the northeast and is slightly different from the ones you get in Tianjin. It starts out as a batter spread in a circle on a hot griddle and then an egg (add extra egg for 0.50 RMB) is added and also spread around. It is then flipped over and a brown sauce and hot sauce(optional) are “painted” on. A sprinkling of cilantro and chopped green onions comes next followed by two Chinese sausages halved (default) or fried bread sticks (you can choose this option). The whole creation is folded like a burrito and put in a bag for you. Some foreigners call it the “Chinese breakfast burrito” even though it is available most times of the day.

One of the most famous foods of Shenyang and northeastern China is “jiaozi” (a ravioli with minced meat and vegetable stuffing). You can readily find this food in a multitude of restaurants. Northeastern China is famous for being the home of the best-tasting jiaozi in China. There are various kinds of jiaozi, each of which is very delicious and has its own unique characteristics. The traditional flavor of Liaoning cuisine is generally savory, salty and spicy.